We wouldn’t mind a slice (or two) of this yummy coconut brittle tart

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Ingredients

  • 3 cups coconut milk
  • 150 g desiccated coconut
  • 100 g salted butter, melted
  • 2 T vanilla paste
  • 2 free-range eggs
  • 85 g flour
  • 340 g coconut sugar
  • 4 T lemon juice
  • 120 g caster sugar
Method

  • Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.
  • Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.
  • Cool at room temperature until set.
  • Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

*Recipe courtesy of Woolworths Taste.

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